Tuesday, November 30, 2010

Your oven is on, heating the kitchen (and your cold toes), and the smell of brownies is dancing through the air.

You pull them out.

they're hot!

But you dig in anyway.

You may burn your tongue, but it's all worth it.

Nothing beats straight-from-the-oven brownies....am I right??

Brownies always sound good to me, but I especially love them on cold nights. I saw this recipe over on hannah's blog a few weeks ago and knew I had to try it out. And just as I suspected, they're perfect!

I swapped out the vanilla for mexican vanilla (because I do that with about everything in the fall/winter) and added a bit of cinnamon....just to mix it up a bit.

Position a rack in the lower third of the oven and preheat the oven to 325°F. Line the bottom and sides of an 8×8-inch square baking pan with parchment paper or foil, leaving an overhang on two opposite sides.

Combine the butter, sugar, cocoa, and salt in a medium heatproof bowl and place in the microwave, cooking in 30 second increments as not to over cook. Stir after each 30 seconds. Cook until butter is melted, and ingredients are well combined--it looks fairly gritty at this point, but it smooths out once the eggs and flour are added. If you don't have a microwave, a double boiler will work just the same.

Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Spread evenly in the lined pan.

Bake until a toothpick plunged into the center emerges slightly moist with batter, 20 to 25 minutes.

Dig in with a fork.....or if you are patient, let cool completely on a rack and then lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into squares.

Tuesday, November 23, 2010

She is a photographer based out of Houston....but frequents Portland--so all you Oregonians (is that a word?) can have a chance to meet her too!

Photography is my passion. It is something I practice every day, something that keeps me dreaming before I fall asleep at night. I surround myself with happy, bright, and beautiful pictures – on my fridge, inside my planner, inside my wallet, and around my work spaces. I believe in the power of happy pictures!

A few months back Robby and I were up way too late glued to the Food Network. We were watching "The Best Thing I Ever Ate"....have you seen that show?? All your favorite chef's from the Food Network talking about their favorite foods. It's pure torture I tell you.

Ina Garten, aka the Barefoot Contessa, talked about her favorite grilled cheese sandwich from E.A.T. in New York. As good as the sandwich looked (gruyere on sourdough!), I haven't stopped thinking about the peasant soup she had to go with it.

I have searched recipes to find one that looked similar to this bread filled (BREAD FILLED!) soup, and finally decided to go with Mario Batali's recipe (with a few tweaks....I roasted the tomatoes, added a red pepper, and added milk). If you are like my friends in California who still have tomatoes coming from their garden (I hate you), or if you're like Hayley who will have a flourishing garden by Christmas, or maybe you're like me and still have green tomatoes ripening in a box downstairs.....this recipe is perfect!

Place garlic, tomatoes, and pepper on a lined baking sheet, drizzle with olive oil, and roast at 400° until fork tender--around 30-45 minutes.

Peel pepper.
Add vegetables (with all the good juice that came out:) to food processor and pulse it a few times (a blender also works, or a hand held blender would be heaven)

Add puree to large pot on medium heat.
Stir in water and milk.

Using a wooden spoon, add the stale bread chunks. Continue simmering until all the bread has absorbed as much liquid as possible, yielding a baby food-like consistency. Season, to taste, with salt and cracked pepper. Let the soup continue simmering for 10 more minutes, then serve immediately in warmed soup bowls.

Mario topped with fresh parmigiano-reggiano, we loved it with smoked gouda and basil.

Monday, November 22, 2010

Drummrolllllllllll......It's The Little Red House's First official Sponsor!

Say hello to Little Penelope Lane !
Head over to the blog check out the super cute hair wraps (and say hi to sarah....she is the sweetest)Comfortable cotton fabric adorned with two frayed rosettes is the new look at Penelope Lane!These easy to wear wraps are perfect for all ages!One size fits all, as they simply tie at the end to fit your comfort level!

Sunday, November 21, 2010

Dear Sleeping In,
I have missed you so much. I'm glad we could reunite....if only for a moment.

Dear Robby and Children,
I love when none of you have school!! I love eating dinner together, and watching movies snuggled on the couch. Who needs school.....you should just stay home with me.

Dear Wind,
I don't love you at all, but you did make cleaning up one million leaves in the yard very entertaining.

Dear Leaves That Blew Away,
You are awesome! Your exit was so grand, the way you swirled round and round, up in the air--and then were gone just like that! And then we didn't have to clean you up--brilliant!

Dear People's Yards That Our Leaves Blew Into,
Sorry.

Dear Cafe Rio,
As always, you were a pleasure to have.

Dear Brownies,
There weren't enough of you. Bring more friends next time.

Dear Fire,
You are the best. I love falling asleep right next to you. I love how you smell. Please stick around all winter.

Dear First Snow,
Ok. You're ok. I always like you the first few times around. Especially because you were so pretty, and lit up Saturday's sky almost as bright as day. Hang around until Christmas, and then please see yourself to the door.

Friday, November 19, 2010

"just slosh it on in the shower....." what? is there no better word than slosh?

But I have never seen a mustache shine quite like that.

How can you not love something called Rinso!!

The name itself has me sold. Although the angry mob of housewives who seem to be "heiling" the main Rinso lady.....that makes me uneasy.

Really....uh.....what to say. Whatever that product is, I want it.

If you have something you'd like to advertise, The Little Red House would love to help promote you!Artists, bloggers, makers-of-awesome things, designers, photographers, shop owners, writers, entrepreneurs....whatever you may be, we'd love to have you!

Please email me sheenajibson at gmail for (super duper low) rates for the Holiday Season, sponsorship info, or any questions you may have, like, "where can I get myself one of those awesome lace chokers as seen above."

The author (Barbara Kingsolver, or Babs as I might call her if we were neighbors), and her family move from Arizona to a small farm in Virginia. For one year they eat ONLY what they can grow themselves (or raise and butcher themselves!), or purchase locally.

This means they adjust their menus seasonally. No strawberries in fall. No squash in spring. No tomatoes in the dead of winter (those things are so crunchy and orange and nasty in the winter anyway). No bananas period, since they are not grown locally.....anywhere in the US.

Everything they eat is in season RIGHT NOW.

When produce is grown right in your own neck of the woods, as opposed to being shipped hundreds of miles, it is a billion times better. Yes, a billion.

Now living in Salt Lake it's a bit harder to buy locally YEAR round....you know with that whole thing called winter....but this book has really inspired me to eat as seasonably as possible. (although I don't think I can ever give up my bananas....no way) (utah friends--here is a list of Utah's Own products and where to buy)

But I've been doing my best to buy, and to cook only what's in season, and growing right now.

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